Serving: 4 Type: Veg-Rice
Ingredients:
| Basmati Rice | -1 ½ cups |
| Methi Leaves | -4cups |
| Onion(chopped) | -1 |
| Green Chili(slit) | -3 |
| Tomato(chopped) | -1 |
| Ginger garlic Paste | -2tbsp |
| Chili Powder | -1tsp |
| Turmeric | -¼tsp |
| Milk and Water mixed | -3 to 4 cups |
| Salt | -to taste |
Seasoning:
| Ghee and Oil | -3tbsp |
| Clove | -2 |
| Cinnamon | -1stick |
| Bay leaves | -1 |
| Kalpasi | -1 |
Method:
- Wash and clean the methi leaves(Vendhayakkerai) discard the steam and keep the leaves only.
- Soak the rice for 15 to 20 minutes and drain the water then keep it aside.
- Take a pan heat little oil and sauté methi leaves for 1 or 2 minutes and keep it aside.
- Take a heavy bottom vessel, heat ghee and oil add seasonings, then add onion and green chili sauté for 1 to 2 minute.
- Now add ginger garlic paste and turmeric sauté until raw smell goes.
- Then add chili powder and rice sauté for 2 to 3 minutes , now add chopped tomato.
- Add milk and water, salt mix well then add sautéed methi leaves keep the stove on medium flame.
- Boil it until bubble comes then check the salt then cover with lid.
- Then keep it simmer for 10 to 15 minutes, then turn off the stove.
- Let it sit for 10 minutes then open the lid mix it well.
- Now ready to serve with raitha or kurma.
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